Ingredients for 6 servings
- 5 liters (5.25 qt) of water
- 1 kg (2.2 lb) of sea salt
- 5 g (0.2 oz) of crushed juniper berries
- 5 g (0.2 oz) of crushed pepper (peppercorns)
- 5 g (0.2 oz) of saltpeter
- 10 g (0.4 oz) of sugar
Recipe: Pig's Feet Sainte-Menehould Style
Prep
360 min
Cook
360 min
Total
12h
Servings
6 serv.
There are multiple recipes for Pig's Feet, here is one that "works" The recipe requires a 30-hour brine to penetrate the meat, followed by a full day of cooking in the oven at 110°C. Traditionally, people brought their sealed pots to the baker who cooked them in a declining heat. At the end, you split the feet, coat them in breadcrumbs and sear them in butter or on a griddle for a golden crust.
Step-by-step directions
1 Take clean front feet, plunge them into cold water then bring to a boil and maintain for 4 minutes then remove from heat and rinse thoroughly under cold running water while cleaning them well, then arrange them on a plate.
2 Cover them with the brine and leave for about thirty hours (2 days + 1 night).
3 Make small wooden boards 20 to 25 cm long and 6 to 8 cm wide, then place 2 washed and dried feet per board, one on each side and tie them securely.
4 In a fairly large Dutch oven, arrange your small boards then cover them with 3 carrots, 2 onions, 1 leek, 1 garlic clove (cut into large chunks), some thyme, 3 bay leaves, 10 cl (0.4 cup) of wine vinegar and 1 liter (1.1 qt) of dry white wine and add water until it reaches the top.
5 Bring to a good boil then cover with a hermetic lid*.
6 Cook for a full day in the oven at 110°C (230°F) (gas mark 4).
7 Remove from oven and position your Dutch oven elevated so air passes underneath and let them cool in their broth.
8 Remove your pig's feet, wipe them dry then detach them from the small boards.
9 All that's left is to split them in 2, coat them with nice breadcrumbs and brown them a little in fresh butter, you can also grill them on a plancha or BBQ.
* The ancients would prepare a lute (flour and water) to hermetically seal their Dutch ovens and take them to be cooked at the baker's who would store them late in the afternoon when the oven's intensity was lower and take them out the next morning…
Chef's tip
Pig's feet Sainte-Menehould style is a Sunday dish when you have time and want to make something special. Historically it comes from the Champagne region around Sainte-Menehould, where nothing was wasted and people knew how to transform offal into a feast. It's mainly a winter dish when you're looking for something rich and warming, though there's nothing stopping you from serving it in spring with fresh feet from your butcher.
The secret is the brine made with sea salt, juniper and saltpetre. It takes time, 30 hours minimum, but it really penetrates the meat. Then the pot in the oven at 110°C all day long, that's what makes the feet tender and gelatinous. For wines, go for a dry white with structure, a Chablis or a Côtes du Jura white. Avoid light wines, the gelatine and richness of the broth would be too much for them.
For accompaniment, keep it simple: a big green salad with mustard vinaigrette, or boiled potatoes with some parsley. You can also offer tart gherkins, that works well. The breaded feet seared in butter are the highlight: you get that crispy texture outside, melting inside. No need to overdo it, two per person is plenty.
Frequently asked questions
Can you replace saltpetre with something else in the brine?
Saltpetre is just 5 grams, it's really for the classic pink colour in cured meats. If you don't have any, you can skip it, it will cook just fine, just the meat will be greyer. Don't substitute modern curing salt, you won't be able to control the quantities.
Why tie the feet to small boards? Can't you cook them directly?
The boards do two things: they keep the feet spread open during cooking so the meat cooks evenly, and they're easier to handle after cooling. You can cook them loose in the pot, but you'll need to turn them halfway and the result won't be as even.
How long do cooked pig's feet keep in the refrigerator?
In their broth, refrigerated, count on 4 to 5 days. After that you can freeze them whole or already breaded and cooked. Thaw slowly in the fridge (12 hours), then sear them again in butter to reheat and crisp them.
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